I made up a little roasted carrot harissa dip inspired by an excellent book that is adding to my life big time. I think you’re all well-aware of how much I love The Flavor Bible, so when Karen and Andrew sent me their just-released Vegetarian Flavor Bible, I was already so excited. This vegan appetizers option is rich in sweet, spicy, and creamy flavour. Fans of this may also like my vegan red pepper dip. The combination of carrots with warm spices is always a winner, just like with my spicy vegan carrot soup recipe.
A short rundown: this is a thorough examination of how naturally occurring flavours and foods combine best for delicious results. Under each alphabetized ingredient, there’s a list of other vegetables, proteins, spices, herbs, general flavour groupings etc. that just work with that ingredient.
There are no definitive recipes, but it’s easily the most useful cooking book I own, and not just in a recipe-development sense. It’s waiting to be used when there’s scraps and dregs left in the crisper or when I have to satisfy a picky eater along with everyone else at the table. Where a traditional cookbook is more of a HOW, this is decidedly an adventure in WHY.
So when I looked under the section for carrots, I read cumin, coriander, citrus etc. and thought about mixing the gentle, sweet creaminess of roasted carrot into a dip with fiery harissa, savoury chickpeas, and fresh lemon. Totally delicious and easy results. The carrots and chickpeas make this so smooth and, combined with the harissa flavours, make it gorgeously bright orange. I love a textural, almost salad-ish mix on top of dips for visual interest and flavour contrast. With this one I did a little tart pomegranate, parsley, buttery pine nuts, and crispy, highly addictive roasted brussels sprout leaves. It’s recommended!
Roasted Carrot & Harissa Chickpea Dip
Ingredients
DIP
- 4-5 medium carrots, scrubbed
- ¼ cup + 2 teaspoons olive oil, divided
- sea salt and ground black pepper, to taste
- 1 cup cooked chickpeas, drained and rinsed
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground caraway
- 1 clove of garlic, peeled and chopped
- chopped fresh chili, to taste
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon tomato paste
- 2 tablespoons tahini
TO GARNISH
- pomegranate seeds
- toasted pine nuts
- crispy brussels sprout leaves (quarter brussels sprouts and try to separate the leaves, toss with oil, salt + pepper, then roast in a 400 degree F oven for 15 minutes or until crsipy and browned)
- chopped flat leaf parsley
- extra drizzles of olive oil
Equipment
Notes
- I used about half a chili with the seeds, but please moderate the level of heat to your liking.
- I kind of just threw harissa components into the food processor for this, but if you have some prepared harissa on hand, you could just spoon a couple hearty dabs of that into the food processor along with the carrots, chickpeas, tahini, lemon, salt and pepper. It’s even faster that way!
Instructions
- Preheat the oven to 400°F. Line a small baking sheet with parchment. Trim the ends off of the carrots and place them on the baking sheet. Toss the carrots with 2 teaspoons of the olive oil and some salt and pepper. Slide the carrots into the oven and roast until tender and lightly browned on all sides, flipping them over at least once. This took about 25 minutes for me. Cool the carrots thoroughly.
- Meanwhile, in the bowl of a food processor fitted with the "S" blade, add the cooked chickpeas, ground cumin, coriander, caraway, garlic, chili, lemon zest, lemon juice, tomato paste, tahini, salt, and pepper. Chop the carrots into smaller pieces and add them to the food processor as well. Pulse the mixture a few times until you have a coarse mixture. Scrape the bowl down with a spatula and put the food processor on "high" while you drizzle the remaining ¼ cup of olive oil into the bowl via the feed tube.
- Once you have a smooth purée, check the dip for seasoning. Adjust the seasoning level to your liking and then scrape the dip into your serving vessel of choice. Top the dip with suggested garnishes and serve with crackers, endive leaves, rough cut veggies etc.
This Harissa Dip remains a favorite in my family! You can dress it up and modify for any occasion. My clients LOVE it as well! Thank you so very much for sharing this treasure! Much appreciated!!
So glad that this recipe is working for you, Debbie!
-L
Really enjoyed this recipe! Usually make a plain hummus each week to enjoy with our grain bowls, but made this recipe instead. It was delicious and flavourful!
Just made this yesterday–it was so good! Great way to use up lots of carrots
Yum! Mine didn’t look quite as beautiful as yours does in the pictures, but it tasted absolutely amazing! Thanks for sharing this recipe!
This was so good. I think I’ll spread it on Collard Leaves for my lunches this week;)
This looks so beautiful I can’t even handle it! I’m going to give this one a try for the holidays. Thank you so much for everything you do.
This looks so good and perfect for a post-run or pre-run snack. Thanks for the recipe!
This looks so delicious! I’m a huge carrot fan, so this is a must-try. Beautiful photos!
That looks so amazing !! One of my goals this year is to do more cooking so this is something that I really want to try and have a go at making ! It look delicious !
Victoria @ http://alfandemilio.co.uk
This looks absolutely delicious! I am a fan of hummus but always on the lookout for new ways of spicing it up both figuratively and literally in this case. Beautiful post!
Those photos are so gorgeous. The light, the color combination, all so stunning. Happy New Year, I can’t wait to make this!
This looks gorgeous! Great taste combination and thanks for the introduction to the Flavor Bible. Sounds like a fun read!!!
Laura, your posts continue to inspire me. I love the honesty here, and I can relate to so much of it. I can’t wait to hear about your new adventures, and I hope you remain kind to yourself — I want to do more of that, too. Happy New Year! xo
Thank you so much for sharing these thoughts Laura, I love your writings so much! 2015 can and will be a warmer, compassionate year, I feel more people are becoming aware if self love and forgiveness. I am trying to curate it, I’ve decided to embrace my full name – Hannah Phoebe – and my full self, flaws and all. Like homes, the best people grow slow.
Hope my ramble makes sense, now is this raw tahini or did you go traditional for hummus (I’m a big fan of a cheap Yemeni brand atm for really authentic stuff!)
hp xx
Hi Hannah! I used roasted sesame tahini for this one, but I do really love the raw stuff when I can get a hold of it. Peace and blessings to you in the new year!
-L
A post that put into words so many important things I’ve been wondering myself this past year and a truly stunning, festive looking dip. Wishing you an exciting 2015 filled with love, new projects (both personal and professional), and happy moments!
Your photos are so beautiful and that dip looks so lovely! I think “If it doesn’t add, it subtracts.” is a good mantra to keep in mind this coming year. We are all being pulled in so many directions, sometimes you just have to say no and do what’s best for you at that time! Thanks for the recipe and always gorgeous photos, improving my photography is on my to-do for 2015 so I’m always stopping by to be inspired by your shots. Have a great new years!
It is hard to find balance, isn’t it? Sounds like you are on the right track with the greens, and eats like this. So vibrant. I plan on coming back to this recipe, thanks.
This looks so stunning! The color, the garnish, everything! It also sounds really good!
Thanks for sharing Laura.
Gorgeous dish!
There’s Harissa in it? I’m in! This looks fabulous!
Crazy beautiful colors and words in this post. I love everything about it. All the best to you in 2015!
This recipe looks delicious. I love all the bright colors! I can’t wait to make this for my family.
So excited about this! I’ve been making food & wine’s carrot Harissa dip in the winter for awhile now. http://www.foodandwine.com/recipes/carrot-harissa-hummus but I’ve got to switch to your delicious dip instead! I bet roasting the carrots brings in an awesome taste, verses boiling them. The flavor bible is one of my favorites but you tell me that there is a veg version? Music to my ears! Love your blog!
I love the look of this dip Laura – so delicious!
the brightest of dips for the darkest of days. perfect! can’t wait to get my hands on a copy of that book! xo
what wise words. thanks. i’m at this point of life where all still seems an open possibility and i can’t focus on anything, jumping from one thing to another… i know it’s time to assess what i’m really good at and what i enjoy as opposed to just adding new skills which are now so many it’s impossible to “level up” – less would indeed be more. for now. i must keep that in mind!
i made a mash of roasted carrots with tahini and dukkah the other day and it was so good, so i roasted another bag of carrots – i think i’ll make this instead, seems like a fuller flavor with the heat and lemon.
thanks! happy holidays and all the best, d.
I totally relate to your comment about houses vs homes. None of us live in a magazine. Each home is individual, and that individuality takes time to develop. We’ve been in our new/old house 10 months and there are still plenty of blank white walls. Enjoy the nesting, its more than half the fun.
This dip looks amazing! Cant wait to give it a try.
http://www.cinnamonstreet.co
in love with those garnishes!!!
Might have to try this one- it looks so colourful.
Oh my goodness! This looks so incredible! I am always on the lookout for fun ways to eat veggies, especially around the holidays, and this is perfect! I cannot wait to try this.
This dip sounds so good, and I love its vibrant color! So beautiful! And those endive boats are a brilliant idea. More vegetables!
This is such a comforting looking meal! So much colour! Love it.
This is so completely stunning and gorgeous! The bright colors, the freshness, the combination of flavors… love everything!
I have been a fan of The Flavor Bible for quite some time. Need to get my hands on The Vegetarian Flavor Bible because I have no doubt I’d use that thing at least once a week.
Beautiful flavors here. It’s always so nice to see a vegetarian dip that doesn’t load in the cheese and cream.
GORGEOUS! So going to make this, soon. Your lentil sriracha dip was a big hit at a pot luck last year. Also, J and I are HOOKED on Mary’s Crackers. All about that Costco box.
Do you know how much I love you + your words? I’m not sure there is anyone else who I’ve related too so much with work/home/life ever before. So I can only say I am SO so so happy you have this space here on the interwebs and that I found it. I can’t wait to see how 2015 unfolds for you. I have a feeling it’s going to be better than great. xo
“If it doesn’t add, it subtracts.” <–I love the simplicity of that statement. That's been my giant learning experience these last few months. I'll have to check out The Life-Changing Magic of Tidying Up. I just finished Essentialism along those same lines–highly, highly recommend it.
Gorgeous writing and photos, as always.
Just ordered my copy of The Vegetarian Flavor Bible! I love what you created here. Just the kind of inspiration I’m looking for. Such a gorgeous dish!
I adore the Flavor Bible! I met the authors when they were here in Milwaukee for a signing and talk about the sweetest people EVER. Karen shook my hand and said ‘You are a baker, aren’t you? I can tell by the muscles in your hands’. Adore your words lady, they always bring me comfort and make me think : )
I can’t get over how gorgeous this dip is! We used to make something very similar at the restaurant and we used it as a veggie sandwich spread. But minus the harissa, which is a shame because HARISSA! So good. Can’t wait to try this. Looking forward to hearing about all your new adventures in 2015!
Very interesting post AND recipe. I’m often scared to make carrot/pumpkin/sweet potato pastes like this one – feels like they’re just too sweet to go well in a “hummus” configuration. Or maybe it’s just that I just love hummus with loads of lemon and garlic a little too much…
Will need to try this!
Don‘t think I have ever left a comment here before, but today I just decided to let you know that a lot of the time to me coming to your blog is like coming into a cozy living room with an open fireplace after a long walk through a snowy forest. Reading your words feels often like warming your ice cold/wet feet by the fire and getting handed a cup of hot chocolate and having a really nice conversation. Thanks for that!
Wishing you all the best for your upcoming ventures & so excited for what you are going to create within the new year! <3
I have loved so much the flavor bible and I bought the vegetarian one ten days ago – as ebook, to have it always with me :) It is really the bible for a cook! :D